Bulgarian rosa damascena is the most expensive thing in this recipe and the one that sets its direction. Hendrick's builds Flora Adora around it with hibiscus, rose, lavender and coriander, keeping the cucumber the house has never been without, and bottles the result in Scotland at 43.4% ABV. Three separate flowers in one gin is a lot to hold in balance, and the interest of the bottle is that none of them wins outright.

Rosa damascena is the deepest of the three, richer and more jammy than an ordinary rose, and it sits at the centre of the aroma. Hibiscus works against it, tart and slightly astringent, pulling the floral register away from sweetness toward something sharper. Lavender arrives higher up, cooler and more aromatic, and it is the note that stops all of it collapsing into a single perfume. Underneath, cucumber runs its familiar cool watery line while coriander contributes a warm seed spice that gives the middle some grip. Juniper speaks more softly here than a classic dry gin allows, yet never vanishes, which is what the New Western label implies. The palate runs floral, then fruity, then herbal, staying fresher throughout than a flower-led recipe usually manages.

Everything about the serve should protect that freshness. The tonic must bring nothing botanical of its own, because a floral one would simply pile flowers onto flowers. Pack it with ice and pour slowly, since strong carbonation strips delicate florals first. A ribbon of cucumber is the garnish that belongs, echoing the house botanical and cooling the drink further; anything rose-scented is redundant. Three flowers and a cucumber could easily have produced something cloying; the restraint is what makes it drinkable rather than merely pretty. It ends floral and cool, hibiscus tartness lingering after the rose has faded.